Quality characteristics and volatile compounds of foam mat dried corn flour
Foam mat drying is good in dehydrating liquid foods in a short time. The porous structure of foam material contributes to high drying rate and consequently shorter dehydration time. Corn flour was produced using foam mat drying and its quality was compared to freeze-dried corn flour. Different conce...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell Publishing
2016
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/53709/1/Quality%20Characteristics%20and%20Volatile%20Compounds%20of%20Foam%20Mat%20Dried%20Corn%20Flour.pdf http://psasir.upm.edu.my/id/eprint/53709/ http://onlinelibrary.wiley.com/doi/10.1111/jfq.12219/abstract |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|